LI chefs wait all year for Peconic Bay scallops

Christian Mir looks forward all year to the Peconic Bay scallops. The chef-owner of Stone Creek in East Quogue doesn't put scallops on his menu at any other time of the year, but in November, he said, "we start looking for them, and the customers start asking for them. I think Peconic Bay scallops are really the best."

Mir is serving the scallops, sauteed in the Provençal style with olive oil, roasted tomatoes, garlic, deglazed with butter and Pastis.

Other restaurants serving the scallops include A Mano in Mattituck, Blackstone Steakhouse in Melville, Coach Grill in Oyster Bay, Hudson's Mill in Massapequa, Jolly Fisherman in Roslyn, The Lake House in Bay Shore, Nautilus Cafe in Freeport and The Seafood Barge in Southold.

And most good local seafood markets will be stocking them: Alice's Fish Market in Greenport, Artie's South Shore Fish in Island Park, Braun Seafood in Cutchogue, Cor-J in Hampton Bays and Westhampton Beach, Dean's Seafood in Bay Shore. To cook, season with salt and pepper, dredge in flour, and sautee over medium heat in butter until lightly brown.